Soybean spaghetti with clams and cherry tomatoes

Name: Soybean spaghetti with clams and cherry tomatoes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Soy spaghetti pasta 7 oz; Clams 2.2 lbs; Cherry tomatoes 7 oz; Spring onions 2; Powdered ginger 1 spoonful; Soy sauce 0.167 cup; Extra virgin olive oil to taste; Parsley to taste

273

Calories per serving

Lactose Free

Energy Kcal 273
Carbohydrates g 46.5
of which sugars g 136.7
Protein g 8.7
Fats g 5.8
of which saturated fat g 0.76
Fiber g 3.3
Cholesterol mg 31
Sodium mg 600

Difficulty: Easy
Prep time: 15 min
Cook time: 10 min
Serving: 4 persone
Cost: Average
Note + 2 hours for cleaning the clams

PRESENTATION

Recipe by
Stephanie Cabibbo

Soybean spaghetti with clams and cherry tomatoes is a dish with fusion flavors that combines exquisitely Mediterranean tastes, such as clams and cherry tomatoes, with those typical of Asian culinary tradition, like soy spaghetti and soy sauce. The result is a tasty and simple-to-make fish dish inspired by traditional spaghetti with clams on one hand, and typical stir-fried soy spaghetti on the other. This skillful blend of tastes and aromas is a successful experiment that will win you over at the first bite!

INGREDIENTS: Soy spaghetti pasta 7 oz (200 g); Clams 2.2 lbs (1 kg); Cherry tomatoes 7 oz (200 g); Spring onions 2; Powdered ginger 1 spoonful; Soy sauce 0.167 cup (40 g); Extra virgin olive oil to taste; Parsley to taste

Preparation

How to prepare Soybean spaghetti with clams and cherry tomatoes

To prepare the soybean spaghetti with clams and cherry tomatoes, first wash and quarter the cherry tomatoes 1. Peel the spring onions 2, remove the base, and slice them 3.

Chop the parsley 4 and set it aside. Now clean the clams: first, sort through the clams, discarding any open or broken ones. Then tap each clam on a board to remove some of the sand and impurities. Place the clams in a bowl full of water 5 and let them soak for a couple of hours, changing the water several times, until there is no more sand at the bottom of the bowl. Finally, rinse them one last time under running water 6.

Put the clams in a pan, cover with a lid, and cook over high heat for about 5 minutes, the time needed for the shells to open 7. Using a slotted spoon, transfer the clams to a bowl 8. Take a fine-meshed strainer and line it with absorbent paper or a thin cloth. Pour the cooking juices into the strainer 9,

and use a teaspoon to help filter it 10. Shell the clams, keeping a few aside for decoration 11. Now place a pot full of water on the stove and bring it to a boil, which will be used for cooking the spaghetti. Pour a drizzle of oil into the pan 12,

add the spring onion 13 and ginger 14 and let them sauté for a few minutes over moderate heat, then add the cherry tomatoes 15.

Then add the shelled clams 16 and deglaze with 1.5 tablespoons of soy sauce 17. Turn off the heat and set aside 18.

Bring the pot with the boiling water back to the stove, add the soybean spaghetti, off the heat 19, and let them soak for about 3 minutes. At this point, drain the soybean spaghetti directly into the sauce 20, add the clam cooking water 21

and the remaining soy sauce 22. Sauté in the pan for another couple of minutes and turn off the heat. Plate, finish with the chopped parsley 23, and serve the soybean spaghetti with clams and cherry tomatoes immediately 34!